Saffron Monkfish Kebab Recipe: The Ultimate Meaty BBQ Skewers

Name: Saffron Monkfish Kebab
Prep time: 10 min
Cook time: 12 min
Total time: 2 h
Yield: 4 servings
Cuisine: Persian
Ingredients: 500g wild monkfish fillets, skinless and sinew removed; 1 small onion, thinly sliced; 1/2 garlic clove, grated; 3 tbsp extra virgin olive oil; 1/4 tsp crushed saffron, bloomed in 2 tbsp ice water; Juice of 1/2 lemon (plus more for serving); 1 tsp dried tarragon; 1/4 tsp freshly ground black pepper; 5g fine sea salt

^{Published on May 5th, 2026}

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Intermediate

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If you are looking for the perfect monkfish kebab recipe to elevate your next BBQ or weeknight dinner, you have found it.

Monkfish is highly prized for its firm, dense, and naturally sweet meat—often earning it the title of "poor man's lobster." Because of this robust texture, it is undoubtedly the best fish for threading onto skewers. Unlike delicate white fish that flakes and falls through the grill grates, monkfish holds its shape beautifully, giving you beautifully charred, succulent monkfish skewers every single time.

Here at LemonSalt, we believe in letting high-quality ingredients shine. This Mediterranean and Middle Eastern-inspired dish (sometimes searched for as a traditional monkfish kabab) uses a luxurious saffron, tarragon, and lemon marinade that perfectly complements the meaty fish.

Here is how to make the ultimate grilled monkfish kebabs at home.

Ingredients

500g monkfish fillets: Wild-caught, skinless, with the sinew (the translucent membrane) completely removed.
1 small onion: Thinly sliced.
1/2 garlic clove: Finely grated.
3 tbsp extra virgin olive oil
1/4 tsp crushed saffron: Bloomed in 2 tbsp of ice water to release its vibrant colour and aroma.
Juice of 1/2 lemon
1 tsp dried tarragon
1/4 tsp freshly ground black pepper
Fine sea salt

Instructions

Proper preparation is the secret to the best grilled monkfish. Ensure the tough, translucent membrane (sinew) is removed from the fillets, as this shrinks and becomes incredibly chewy when cooked. Cut the prepped monkfish fillets into thick horizontal strips or large, even cubes—perfect for skewering. The meat should feel firm and dense to the touch.
In a large mixing bowl, combine the thinly sliced onion, grated garlic, extra virgin olive oil, bloomed saffron water, lemon juice, dried tarragon, and freshly ground black pepper. Add the monkfish pieces to the bowl and gently toss until every piece is well coated in the golden marinade. Cover the bowl and refrigerate for 30 minutes to 2 hours. LemonSalt Pro-Tip (Overnight Marination): If you want to prepare this ahead of time and marinate it overnight, skip the lemon juice. The acid in the lemon will "cook" (ceviche) the fish if left for too long, ruining the texture. Simply stir the lemon juice into the bowl 20 minutes before you plan to grill!
Thread the marinated fish pieces onto your skewers. Heat your BBQ, grill pan, or overhead grill to a medium-high heat. Grill the monkfish skewers for 4–5 minutes per side, brushing them occasionally with any leftover marinade from the bowl to keep them moist. Crucial step: Season the fish with your fine sea salt only while they are grilling, not during the marination process. This seals in the moisture and preserves that fantastic, meaty texture.
Once the fish is opaque and slightly caramelised on the edges, remove the skewers from the heat. Finish immediately with a fresh squeeze of lemon juice and an extra pinch of sea salt. Serve hot. These kebabs are phenomenal on their own, over a bed of fluffy couscous, or as the star of a vibrant summer mezze spread alongside warm flatbreads and garlic yoghurt. Enjoy!

Frequently Asked Questions (FAQ)

Can I use wooden skewers for monkfish kebabs? Yes, you can absolutely use wooden or bamboo skewers. However, to prevent them from burning or splintering on the BBQ, make sure to soak them in cold water for at least 30 minutes before threading the fish onto them. Metal skewers are also an excellent, reusable alternative.

How long do monkfish kebabs take to cook on a BBQ? Monkfish cooks quite quickly. Over medium-high heat, your skewers will take roughly 4 to 5 minutes per side (8–10 minutes total). You will know they are ready when the flesh turns completely opaque and feels firm when gently pressed.

Does monkfish fall apart on skewers? Not at all! This is precisely why monkfish is so popular for grilling. Because of its dense, lobster-like structure, it holds its shape brilliantly on a skewer and won't flake apart over your barbecue coals like cod or haddock might.

What is a good substitute for monkfish? If you cannot find monkfish at your local fishmonger, thick-cut halibut or chunks of cod loin are your best alternatives for skewers, as they are relatively firm. However, monkfish truly remains the king of the BBQ fish kebabs.